Directions:
Preheat oven to 200º F. Combine egg whites and lemon juice and beat with electric mixer for 3-5 minutes, until peaks form. Reduce mixer speed and slowly add Splenda. Beat on medium speed for 1-2 minutes. Add extract (and food coloring if desired). Mix on low for 1 minute. Place a piping bag inside a drinking glass and spoon mixture into it. Use the piping tip of your choice (a star-tip works well). If you don’t have a piping bag, a plastic storage bag with a corner cut off works too. Line a cookie sheet with parchment paper. Pipe the mixture into small cookies about 1 inch wide and 1 inch tall. Bake for 2 hours.